Playin' around - Belgian Golden Strong

flyangler18 · 03-31-2009, 02:15 PM

I've got a taste for a golden strong and Vinnie's recipe in BLAM jumped out at me when I was flipping through it looking for some inspiration. I'm tweaking the ratios to make this my own.

I'm still undecided on the yeast - I have both 3787 (Trappist High Gravity) and 570 (Belgian Golden Ale)

Pretty straight forward recipe, but I'll take any pointers. This is a new style for me to brew.

Devil May Cry
18-D Belgian Golden Strong Ale
Author: Jason Konopinski
Date: 3/30/09

Size: 5.0 gal
Efficiency: 80%
Attenuation: 85%
Calories: 265.48 kcal per 12.0 fl oz

Original Gravity: 1.080 (1.070 - 1.095)
|==============#=================|
Terminal Gravity: 1.012 (1.005 - 1.016)
|==================#=============|
Color: 4.8 (3.0 - 6.0)
|=================#==============|
Alcohol: 9.03% (7.5% - 10.5%)
|================#===============|
Bitterness: 32.2 (22.0 - 35.0)
|====================#===========|

Ingredients:
10 lb Pilsner Malt
8.0 oz White Wheat Malt
8.0 oz Munich Malt
2.0 lb White Table Sugar (Sucrose)
1 oz Goldings (5.0%) - added during boil, boiled 90 min
1 oz Goldings (5.0%) - added during boil, boiled 30 min
1 oz Goldings (5.0%) - added during boil, boiled 0.0 min
1.0 ea White Labs WLP570 Belgian Golden Ale

Schedule:
00:03:00 Dough In - Liquor: 3.5 gal; Strike: 160.91 °F; Target: 149 °F
01:33:00 Saccharification Rest - Rest: 90 min; Final: 147.0 °F
02:03:00 Lautering - First Runnings: 0.0 gal sparge @ 145 °F, 10 min; Sparge #1: 2.66 gal sparge @ 168.0 °F, 10.0 min; Sparge #2: 2.66 gal sparge @ 168.0 °F, 10.0 min; Total Runoff: 7.69 gal

Results generated by BeerTools Pro 1.5.2

ohiobrewtus · 03-31-2009, 02:30 PM

I'd recommend using the WLP570. I've used it for this style and prefer it for BGSA's, Belgian Pale Ale and even BDSA's.

Mash temp? I like to mash for 75-90 minutes at about 149 or 150. This gets me a dry finish and a light body that you fill out with 3+ volumes of co2 later.

2# of sucrose is about right. I like sucrose for the style vs. turbinado to keep the SRM in line as well.

I'm not sure if my recipe is in my dropdown or not. If not I will post it if you are interested to give you another point of reference. **edit - just checked, it's there in my dropdown.

flyangler18 · 03-31-2009, 02:36 PM

Quote:

Originally Posted by ohiobrewtus

I'd recommend using the WLP570. I've used it for this style and prefer it for BGSA's, Belgian Pale Ale and even BDSA's.

Cool - that's what my gut was telling me but that smackpack of 3787 was staring me in the face.

Quote:

Mash temp? I like to mash for 75-90 minutes at about 149 or 150. This gets me a dry finish and a light body that you fill out with 3+ volumes of co2 later.

Yeah, I was thinking 90 minutes @ 149°. Glad we're on the same page, Kyle.

jjp36 · 03-31-2009, 02:37 PM

I would think that the 3787 would finish lower than 1.015 (depending on what you mash at). It took a dark strong from 1.105 to 1.022 for me. But I really like the flavors it puts out. I fermented around 65 degrees

flyangler18 · 03-31-2009, 02:39 PM

Quote:

Originally Posted by jjp36

I would think that the 3787 would finish lower than 1.015 (depending on what you mash at). It took a dark strong from 1.105 to 1.022 for me. But I really like the flavors it puts out. I fermented around 65 degrees

I agree it'll finish lower. BTP seems to think otherwise.

SpanishCastleAle · 03-31-2009, 03:06 PM

I'm new to the style too...just brewed my first a week and a half ago using WY3787. I pre-brewed a full 5 gal 1.047 'Enkle' and pitched the whole washed cake. I put 5.25 gal in a 6 gal carboy and it still blew off a little. I was trying to avoid that because there is so much yeast in the krausen with these Belgian strains...didn't want to lose any.

I just used Belgian Pils malt and a tiny bit of Carapils...and cane sugar. But I did a decoction mash so hopefully that will add a little depth of color and malty flavor. Can't remember where I read it but I heard the 'KISS' rule applies regarding the grain bill and Belgians in general. Aside from the sugar and yeast...almost SMaSH-ian.

**Reverend JC** · 03-31-2009, 03:21 PM

With the higher gravity belgians I pitch two strains. The first is always the one with the ester profile I am looking for and the second is going to be the high gravity trappist, just to dry it out.

**jkarp** · 03-31-2009, 03:28 PM

Just moved a Delirium Tremens clone to the lagering fridge. It went from 1.074 to 1.008 in 5 days using a dual-pitch of WLP570 and S-04.

The Blow Leprechaun · 03-31-2009, 04:30 PM

I just put that recipe on my brewing schedule a couple days ago... I'd love to hear how yours turns out.

flyangler18 · 03-31-2009, 04:32 PM

Quote:

I was trying to avoid that because there is so much yeast in the krausen with these Belgian strains...didn't want to lose any.

Have you tried top-cropping yet?

Just put the 570 on the stirplate, I'm thinking Friday will be the day.